Rinse and chop spinach. Add spinach to a heated skillet with a tablespoon of avocado oil, stirring often for approximately 3 minutes until moisture is released and the spinach is softened. Remove spinach to a plate, set aside.

Place bacon in a heated nonstick skillet and cook through until crisp. Turn once after approximately 4 minutes. While watching bacon, place a mini cupcake liner into each cup of the mini muffin pan.

Once the bacon is crisp, remove bacon to a plate lined with paper towels and set aside. Crack eggs into a large bowl. Add salt & pepper, and heavy cream to the bowl. Whisk the eggs and cream together until evenly combined.

Begin layering egg cups. Lightly oiling the inside of the mini muffin pan if you are not using liners will allow the egg bites to slide out more readily. Add about ½ teaspoon of cooked spinach into each liner. Chop bacon into small pieces and sprinkle onto the layer of spinach. Add a teaspoon of cheese to each cup.

Using a measuring cup with a spout (such as a liquid measuring cup) or a batter dispenser, fill each egg cup with egg and cream mixture. Sprinkle cheese onto each egg cup.

Bake for 10-12 minutes or until eggs are set. The egg cups will appear fluffy and will deflate somewhat once they are removed from the oven. Garnish as desired.